Table 4.
GHGE (CO2e) differences across food groups and NOVA categories.
| Food Group | NOVA 1 | NOVA 3 | NOVA 4 | ||
|---|---|---|---|---|---|
| Median [95% CI] |
Median [95% CI] |
Difference Compared to NOVA 1 [95% CI] | Median [95% CI] |
Difference Compared to NOVA 1 [95% CI] | |
| All items | 330 [312, 346] ° | 227 [220, 235] ° | − 101 [ − 118, − 82] * | 170 [160, 177] ° | − 158 [ − 176, − 139] * |
| Low total fats, salt and/or total sugar content | 342 [329, 359] | 272 [255, 300] | − 69 [ − 93, − 42] * | 235 [224, 241] | − 107 [ − 127, − 90] * |
| High total fats, salt and/or total sugar content | 170 [133, 202] | 152 [137, 170] | −17 [−49, 22] | 104 [92, 113] | − 66 [ − 98, − 28] * |
| All fruit and vegetables | 353 [333, 400] ° | 218 [203, 238] ° | − 137 [ − 180, − 110] * | 276 [241, 288] ° | − 82 [ − 133, − 53] * |
| Low total fats, salt and/or total sugar content | 400 [363, 461] | 225 [212, 247] | − 173 [ − 236, − 127] * | 313 [281, 342] | − 86 [ − 166, − 34] * |
| High total fats, salt and/or total sugar content | 53 [44, 69] | 118 [103, 136] | 65 [43, 88] * | 110 [98, 126] | 56 [37, 74] * |
| All potatoes, bread, rice, pasta, and other starchy carbohydrates | 128 [97, 134] | 82 [66, 113] ° | − 41 [ − 64, − 2] * | 81 [76, 84] ° | − 47 [ − 54, − 16] * |
| Low total fats, salt and/or total sugar content | 126 [97, 134] | 190 [165, 209] | 64 [36, 98] * | 109 [93, 121] | −13 [−37, 17] |
| High total fats, salt and/or total sugar content | 131 [71, 380] | 38 [35, 42] | − 92 [ − 342, − 32] * | 69 [67, 73] | − 61 [ − 311, − 1] * |
| All beans, pulses, fish, eggs, meat, and other proteins | 386 [333, 438] ° | 312 [286, 329] ° | − 73 [ − 129, − 18] * | 255 [240, 273] ° | − 127 [ − 184, − 73] * |
| Low total fats, salt and/or total sugar content | 400 [348, 442] | 365 [347, 389] | −31 [−84, 19] | 300 [273, 322] | − 97 [ − 151, − 45] * |
| High total fats, salt and/or total sugar content | 269 [182, 470] | 225 [213, 231] | −45 [−249, 43] | 194 [178, 212] | −75 [−283, 17] |
| All plant-based proteins | 111 [86, 176] ° | 173 [150, 227] ° | 63 [−3, 116] | 206 [170, 234] ° | 92 [20, 134] * |
| Low total fats, salt and/or total sugar content | 213 [175, 300] | 202 [173, 274] | −5 [−110, 74] | 227 [198, 268] | 15 [−85, 62] |
| High total fats, salt and/or total sugar content | 53 [51, 76] | 49 [49, 68] | −3 [−25, 6] | 78 [60, 158] | 23 [1, 100] * |
| All animal-based protein | 464 [407, 500] | 323 [303, 337] ° | − 141 [ − 178, − 84] * | 270 [247, 291] ° | − 194 [ − 232, − 135] * |
| Low total fats, salt and/or total sugar content | 438 [385, 490] | 370 [353, 405] | −58 [−114, 2] | 318 [287, 333] | − 122 [ − 178, − 63] * |
| High total fats, salt and/or total sugar content | 509 [418, 593] | 227 [181, 216] | − 280 [ − 367, − 193] * | 202 [181, 216] | − 304 [ − 218, − 393] * |
| All dairy and alternatives | 312 [296, 330] ° | 277 [269, 296] ° | −32 [−53, 1] | 237 [205, 254] ° | − 47 [ − 109, − 47] * |
| Low total fats, salt and/or total sugar content | 314 [305, 330] | 426 [289, 799] | 112 [−33, 490] | 250 [233, 282] | − 64 [−91, − 34] * |
| High total fats, salt and/or total sugar content | 112 [33, 228] | 274 [261, 285] | 160 [45, 245] * | 193 [171, 243] | 80 [−35, 189] |
Data represent median differences obtained from 10,000 bootstrapped median values of each NOVA category. High sugar products are defined as food with ≥22.5 g/100 g or drinks with ≥11.25 g/100 g of total sugar; high-fat products are defined as food with ≥17.5 g/100 g of fat or ≥ 5.0 g/100 g saturated fat or drinks ≥8.75 g/100 g of fat or ≥2.5 g/100 g of saturated fat; high salt is defined as food with ≥1.5 g/100 g of salt or drinks ≥0.75 g/100 g of salt. * Values in bold show statistical difference within food groups across NOVA categories (interpreted as significant at a p-value of 0.05). ° Statistical difference (p-value <0.05) within food groups between low and high, total fats, salt and/or total sugar content items. CI: Confidence Interval.